Cochon is a casual dining restaurant that is famous for its Cajun Southern dishes. Check below for the Cochon menu with prices.
The owner is quite famous in the food industry and has been recognized with the James Beard Award. He can be seen stumbling around, creating the link between pork and fish.
His Cajun-style dishes have a unique texture that no other restaurant can match. We’ll make sure to add a descriptive review of this in our fourth segment.
For now, I have good loot at the Cochon menu and prices. Mark your poison while we mark ours for the dedicated review portion.
Cochon Menu With Prices
Lunch & Dinner
Small Plates
| Fried Crawfish Pie | $18 |
| Fried Alligator With Chili Garlic Mayonnaise | $14 |
| Wood Fired Oysters With Chili Garlic Butter | $24 |
| Shrimp Stew, Tasso, Wilted Greens, Pecan Rice Calas | $15 |
Boucherie
| Fried Boudin | $9 |
| Hog’s Head Cheese With Crackers, Pickles, House Mustard | $10 |
| Chili Dusted Cracklins’, Steen’s Syrup | $9 |
| Baby Back Ribs, Crispy Shrimp, Pickled Green Beans, White Bbq | $16 |
| House Boucherie Selection, Pickles, Mustard & Crackers | $25 |
Soup And Salad
| Chicken & Andouille Gumbo | $11 |
| Iceberg Wedge, Jalapeno Dressing, Bacon, Tomatoes, Pickled Corn, Dill | $12 |
| Cucumbers & Herbs In Vinegar | $7 |
Entrees & Wood-Burning Oven
| Catfish Courtbouillon & Popcorn Rice | $24 |
| Braised Brisket, Deviled Egg Potato Salad, Jus | $32 |
| Oyster & Bacon Sandwich | $29 |
| Rabbit & Dumplings | $30 |
| Louisiana Cochon, Braised Green Beans, Pickled Pears, Pork Jus | $32 |
| Wood Fired Gulf Fish “Fisherman’s Style” | $39 |
Large Format
| Braised Ham Hock, Stewed Fresh Red Beans, Popcorn Rice | $52 |
Sides
| Macaroni & Cheese Casserole | $9 |
| Creamy Grits | $8 |
| Bacon Braised Lima Bean | $8 |
| Braised Collard Greens | $8 |
Bar
Cocktails
| In Bloom | $14 |
| Mandem | $15 |
| Leave The Lion To Die | $15 |
| Life Is Like… | $16 |
| Scarlet Letter | $16 |
| Smoke Show | $17 |
| ’98 Freestyle | $20 |
Wine (By The Glass)
Sparkling & Whites
| Cava. Catalonia. Mont Marcal ’20 | $11 |
| Pinot Grigio. Trentino-Alto, Adige Alois Lageder ’22 | $11 |
| Gruner. Kamptal. Schloss Gobelsburg ’21 | $13 |
| Riesling. Pfalz. Seckinger ’21 | $13 |
| Sauvignon Blanc. Bordeaux. Chateau De Bonhoste ‘22 | $13 |
| Chardonnay. Macon. S.A. Normand ’21 | $13 |
Rose
| Pinot Noir. Wilamette Valley. Stoller ’23 | $13 |
| Hondarrabi Zuri. Txakolina. Amaztoi ’23 | $13 |
Reds
Here’s the data arranged in a table format:
| Zweigelt | Blaufrankish. Austria. Meinklang ’21 | $11 |
| Pinot Noir. Bourgogne. Laurent Chardigny ’22 | $14 |
| Montepulciano. D’abruzzo. Tiberio ’22 | $15 |
| Grenach | Syrah. Cotes Du Rhone. Domaine Vallot ’21 | $13 |
| Cabernet. Columbia Valley. L’ecole No. 41 ’20 | $15 |
Beer
Draft
| Lager Urban South, Paradise Park, La | LA$7 |
| Lagunitas Ipa, Ca | CA$8 |
| Pineapple Wheat Chandeleur, Surfside, MS | $8 |
| Ale Rally Cap | LA$10 |
| Hazy Ipa Brieux Carre, 90s Women’s Power Ballads, LA | $11 |
| Sourrally Cap, Ty Cobbler, LA | $12 |
Bottle / Can
| Lager, Abita, Amber, LA | $6 |
| Milk Porter, Gnarly Barley, Korova, LA | $6 |
| Gose, Urban South, Cucumber Lime, LA | $6 |
| Lager, Miller, High Life, WI | $4 |
| Lager, Miller, Lite, WI | $4 |
| IPA, Second Line, West Coast, LA | $6 |
| Cider, Shacksbury, Bad Boy, VA | $10 |
| Golden Ale, Urban South, Who Dat, LA | $6 |
| Wheat, Golden Road, Mango Cart, CA | $6 |
| Golden N/A, Athletic, Upside Dawn, CT | $6 |
Beverages
| Still Water (750 Ml) | $8 |
| Sparkling Water (750 Ml) | $8 |
| Mexican Coke | $5 |
| Abita Root Beer | $5 |
| Abita Vanilla Cream Soda | $5 |
| Arnold Palmer | $5 |
| St. Arnold Ginger Beer | $5 |
Desserts
| Pineapple Upside Down Cake | $11 |
| Peanut Butter Icebox Cake | $13 |
| Lemon Meringue Tart | $14 |
| Blueberry Cobbler | $16 |
| Ice Cream & Sorbet | $8 |
Disclaimer: We do our best to keep our menu prices up-to-date, but they may not always reflect the latest changes or vary between different eatery locations. We recommend contacting the eatery location you plan to visit for the most current pricing info.
Cochon History
The original location was founded in 2006 by Chef Donald Link in New Orleans. He was already a well-known person in this area, and he had good connections with local pork and seafood vendors.
His career is a mystery for now, and we have no idea where he was born or how his career as a chef began. But we can see a few things hypothetically.
Like his love for Cajun and Southern dishes. Louisiana is probably the most famous state when it comes to these kinds of dishes.
These are a kind of French recipe that has evolved for Englishmen. Overall, many chains from all over the world used the Cajun style and made their own twist on meat dishes.
Donald did the same. But thanks to his background as a chef, he knew much more than any ordinary food lover.
He took it to the next level by combining the seafood with pork and other meats. Anyway, the New Orleans locations had a co-chef, Stephen Stryjewski.
He’s also the co-owner of this place, and they both turned a racked-down old warehouse into a restaurant to behold.
The early days weren’t that crowded, but the audience was slowly catching up. We heard that the early-day items were much better than what they produce today.
They had less oil, and each meat was made so well that you could distinguish everything without jumbling the dish.
But the latest reviews show different stats. The quality has gone down significantly since the second location opened in 2011 at Lafayette.
This new venue was bigger than the first, and it was built from the ground up. Right on the shores of the Vermilion River.
Cochon Review
The list of desirable items has shrunken down drastically. Still, make sure to take a look at the Cochon menu and prices.
We first tried a Boucherie, which is basically a combo platter of many dishes at once. You can share, so it’s overall a valuable choice.
Our platter had baby back ribs, crispy shrimp, pickled green beans, and white BBQ sauce. The rib was properly made with the Cajun style in mind.
It’s quite hot, while the sauce has a mild flavor. It does its job of minimizing the heat. Don’t you like sweet stuff? Ignore the sauce and indulge yourself in the meat.
Pickled greens and shrimp were okay. Nothing too fancy, and if you ask me, I’d rather get some salad or other kinds of sides than these.
It doesn’t taste bad or anything, but it doesn’t taste great either. Next up was a local delicacy called fried boudin.
It’s a hot sausage made with ground pork, rice, vegetables, and seasoning. Then it’s rolled in a round shape and fried until it’s crispy.
This is a fine local appetizer, and the white sauce goes super well with it. Not gonna lie, the spicy balls taste better than our first dish.
Not too shabby, if you ask me. It’s a Cajun-style meatball that can be added at any time. I hope they add a pasta version of this. I’m quite curious about how it’ll taste.
Overall, the ball has a unique flavor. It’s spicy, but not too much. Make sure to dip it in the sauce after the first bite. Fill the inside meat with the white stuff for maximum flavor!
I had a few macaroni and cheese casseroles with this one. It’s a baked dish that uses extra creamy cheese sauce made from scratch.
Final Thoughts
Surprisingly, the side dishes and unpopular dishes had the best taste of all. While a couple of the main ones we tried felt rushed.
The meat portion was fine, but the rest wasn’t curated thoroughly. The combination felt off; mostly, it should make the meat taste better. But in this case, its entire purpose was to reduce the heat, nothing more.
Regardless, local reviews were spot on. The items don’t taste bad, but it seems like they have lost their charm.
Maybe these dishes were better in the old days, but for now, we can only speculate. So, Cochon gets 6/10 from us. Needs some massive improvement. At least the staff were friendly, which is a plus point.
To know more about Cochon, visit their official website.
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